Now heat everything over a medium heat until you’ve got your water just below boiling, making sure you stir everything well in order to make sure the sugar dissolves completely (this is important, dammit).

Take your saucepan off the heat, and let your syrup cool until it’s room temperature.

Grab a mason jar (it’s really important that it’s a mason jar), pour the syrup in there, seal it, and (gently) toss it in the fridge.

You’ve gotta have some patience here.

Let it sit in your fridge for a week, then strain out the peppercorns, cloves, and cinnamon sticks.

Take another mason jar (a clean one), pour the syrup in it, seal it, and pop it back in the fridge.

Or, you know, use it, for the above cocktail recipe.

Spiked Hot Chocolate

I’m a fan of coffee and hot chocolate – not really a tea drinker (partly because I suck at making tea – except for spice tea I do a pretty bang up job of making that)…but hot chocolate is one of my all time favourites.

Considering most franchise coffee shops can’t make a good cup of espresso to save their lives (there are few, and they are legends), it’s what I opt for when I’m being asked to sit at a coffee shop and socialise with other people I’ve known for a while…or new ones.

But generally, it’s not socially acceptable to slip the barista some alcohol and ask him to spike your drink.

Nor is it acceptable to spike your own drink, apparently – otherwise that mother with her child wouldn’t be giving me the stink eye whenever I whip out a flask.

When you’re at home though, everything’s fair game.

Wanna act like you’re the only one in line? Go for it.

Spike your hot chocolate? Be my guest.

Walk around naked? Go wild.

You get the idea.

Here’s how to do it (the spiking – not the nudity) properly.

You’ll need:

A decent hot chocolate.

8 oz. of it.

1 oz. Frangelico Hazelnut Liqueur

1/2 oz. Nux Alpina Walnut Liqueur

A Dollop of Freshly Whipped Cream (do it right – none of this pre-whipped business)

Mint Leaves (fresh, for garnish)

Make your hot chocolate – whichever one is your favourite, but just make sure it’s quality.

Add in your hazelnut and walnut liqueur and stir everything together well – use your bar spoon for this.

Top it off with that freshly whipped cream you slaved over making, and garnish with some mint leaves (let’s say, about a sprig).

Done.

There’s a reason for using walnut and hazelnut liqueurs…they add depth to the cocoa base.

This is perfect for when you’re sitting by the fire with your hot toddy – aka that special someone.

Speaking of – I promised you a story with a little insight into me, didn’t I?